| Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems JC Fernandes, FK Tavaria, JC Soares, OS Ramos, MJ Monteiro, ... Food Microbiology 25 (7), 922-928, 2008 | 352 | 2008 |
| Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture RCR do Egypto, BM Santos, AMP Gomes, MJ Monteiro, SM Teixeira, ... LWT-Food Science and Technology 50 (2), 538-544, 2013 | 159 | 2013 |
| Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety V Ferreira, J Barbosa, S Vendeiro, A Mota, F Silva, MJ Monteiro, T Hogg, ... Meat Science 73 (4), 570-575, 2006 | 130 | 2006 |
| Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal V Ferreira, J Barbosa, J Silva, S Vendeiro, A Mota, F Silva, MJ Monteiro, ... Food microbiology 24 (6), 618-623, 2007 | 75 | 2007 |
| Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life DS do Amaral, A Cardelle-Cobas, BMS do Nascimento, MJ Monteiro, ... Food & function 6 (8), 2768-2778, 2015 | 59 | 2015 |
| Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore) S Silva, EM Costa, A Borges, AP Carvalho, MJ Monteiro, MME Pintado Journal of Food Measurement and Characterization 10, 584-588, 2016 | 58 | 2016 |
| Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties JO Pereira, J Soares, MJP Monteiro, A Gomes, M Pintado Meat science 139, 125-133, 2018 | 55 | 2018 |
| Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes MJP Monteiro, AIA Costa, G Fliedel, M Cissé, A Bechoff, D Pallet, ... Food Chemistry 225, 202-212, 2017 | 40 | 2017 |
| Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) AC Araújo, SM Oliveira, IN Ramos, TRS Brandão, MJ Monteiro, CLM Silva Journal of Food Quality 2017 (1), 9393482, 2017 | 31 | 2017 |
| Validation d'une méthode de dosage. Application à l'analyse des amines biogènes du vin MJ Pereira Monteiro, A Bertrand Bulletin de l'OIV 67 (765-66), 916-962, 1994 | 27 | 1994 |
| Consumer acceptance and sensory profiling of reengineered kitoza products AIE Pintado, MJP Monteiro, R Talon, S Leroy, V Scislowski, G Fliedel, ... Food Chemistry 198, 75-84, 2016 | 25 | 2016 |
| Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate JO Pereira, J Soares, MJP Monteiro, A Amaro, A Gomes, M Pintado Food & function 10 (10), 6892-6902, 2019 | 23 | 2019 |
| Validation of a dosing method. Application to the analysis of biogenic amines in wine MJ Pereira Monteiro, A Bertrand Bulletin de l'OIV (France) 67 (765), 1994 | 8 | 1994 |
| Acceptability of reengineered Hibiscus drinks by Senegalese consumers MJ Monteiro, M Cisse, G Fliedel, CAIA Bechoff, M Bouche, PD Ayessou, ... Proceedings of the 1st Congress on Food Struture Design, October 15-17 …, 2014 | 1 | 2014 |
| A água e a segurança MJ Monteiro Água um desafio sem Espaço nem Tempo, 313-320, 2009 | 1* | 2009 |
| How assessing consumer acceptability of a large number of food products? G Fliedel, I Maraval, A Bouniol, L Prin, L Adinsi, MJ Monteiro, KI Tomlins, ... INRA, 2016 | | 2016 |
| Stability in consumers responses to unfamiliar hibiscus drinks MJP Monteiro, AIA Costa, M Cisse, K Tomlins, MM Pintado Appetite 100 (101), 235, 2016 | | 2016 |
| D 5.5. 1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research” G Fliedel, I Maraval, MC Lahon, N Forestier, J Grabulos, C Mestres, ... Projet AFTER, 2015 | | 2015 |
| Studies on reengineered Kitoza (a Malagasy meat product): sensory properties and consumer acceptance in the EU AIE Pintado, MJP Monteiro, D Rakoto, G Fliedel, I Maraval, D Pallet, ... UCAD, 2014 | | 2014 |
| Consumers’ sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe MJ Monteiro, AIA Costa, BA Fliedel, A Bechoff, I Maraval, AIE Pintado, ... Proceedings of the 1st Congress on Food Struture Design, October 15-17 …, 2014 | | 2014 |
